Preparation

preheat oven to 425. lightly oil 2 shallow roasting pans or 2 half sheet pansIn large bowl combine eggplant, zucchini, summer squash, onions, bell peppers and garlic. Add the oil, oregano, and salt/pepper to taste. Toss to coat. Arrange in single layer in the pans. Place the pans on the middle and lower racks of the oven. Roast for 30-40 min, until veggies are lightly browned and tender, occasionally stirring or shaking pan or rotatingCut tomatoes into 1 inch piecs or break up with hands. Plance in large bowl with juice. Add roasted veggies, basil and capers. adjust seasoning.if possible let stand up to 2 hrs. serve at room temp or slightly warm.

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